Tarte au Citron Végétalien

1. For the crust: In a food processor, pulse flour and vegan butter until crumbly. Add ice water 1 tbsp at a time until dough forms. Wrap and chill for 30 minutes. 2. Preheat oven to 375°F (190°C). Roll out dough and press into a 9-inch tart pan. Prick the bottom with a fork. Bake for 15-20 minutes until lightly golden. Let cool slightly. 3. For the filling: In a saucepan, whisk together sugar, cornstarch, and turmeric. Gradually whisk in lemon juice, lemon zest, and coconut milk. 4. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency, about 5-7 minutes. 5. Pour the hot filling into the pre-baked tart shell. Smooth the top. 6. Chill for at least 4 hours, or preferably overnight, until set. Dust with powdered sugar before serving, if desired.